Sunday, April 27, 2014

Growing up with an array of dosai made from the traditional rice and urad dal, as well as chickpea and sooji and anything else my mom felt like throwing together for an amazing experimental dish, I love quick pan fritters and pancakes and pan breads for a weeknight meal, along with vegetable curries and chutneys.

This time, I went with a combination of quarter cup each of buckwheat flour, chickpea flour, rice flour, oat flour, flax meal, and fine cream of wheat (sooji). To boost it a bit, I also added some cooked brown lentils leftover from making Mesir Wat.

Combine the dry ingredients, mix well; add a little water at a time stirring gently to make a thick pancake-like batter

Heat a seasoned cast iron skillet to medium, and cook like pancakes

Serve warm with any favorite chutney or the Wilted Collard Greens-Leeks-Asparagus side

Wilted Collard Greens Leeks Asparagus Zucchini Yellow Squash

Since there is no rigid combination here, use as much or as little of each of the above, chopped or sliced to desired size/length. Heat a couple of tablespoons of olive oil and wilt the collard greens; then add the other vegetables and saute till desired doneness. Season to taste.